New logo small Recipes Recipes Collections Collections
10cbcc1a0f4286c17304c14df0769a0bca5cc3a4 data

Warm kale superfood salad

  • 4.6 Star
  • Timer Prep 20 min
  • Chart 513.0 cal/
  • Chef hat Easy


Roughly chop the fresh tarragon. Crush the garlic cloves. Roughly crush the fennel seed. Slice the medium leeks. Roughly chop the kale. Finely slice the radishes.


  1. 1 Heat 1 tbsp oil in a large frying pan. Add the garlic, fennel seeds and leeks and sauté for 2-3 minutes, until the leeks are just tender.
  2. 2 Add the kale with a splash of water and cook for 2-3 minutes, until just wilted. Remove from the heat and set aside.
  3. 3 Cook the barley and lentils (or similar grain mix) according to packet instructions. Fold it into the leek mixture, along with the radishes. Season to taste.
  4. 4 Whisk the remaining oil with the mustard, balsamic and some seasoning. Stir into the leek mixture along with the tarragon, then set aside.
  5. 5 Season the salmon fillets and place skin-side down on an oiled grill pan. Grill under a high heat for 3-4 minutes, until the flesh is opaque and cooked through.
  6. 6 Divide the salad among 4 serving plates and top with the salmon. Serve with lemon wedges.

5 Reviews

  • Steve

    Lovely dish!

  • Alison

    Tried this instore at handforth dean after a demo and bought the ingredients. Made it for dinner this evening, but not sure if the tablespoon of Dijon mustard was correct? It was very overpowering, a teaspoon would have been enough I think? Very tasty prior to pouring dressing on!

  • JLo

    Delicious flavours and textures, easy to make

  • Tom

    Delicious! Also works well with salmon and dill if you can't find trout and tarragon.

  • Italia

    I love it

  • Average per serving
  • Calories 513.0kCal
  • Fat23.8g
  • Saturated3.8g
  • Salt0.57g
  • Carbohydrates36.7
  • Sugar2.7g
  • Protein31.8g
  • Fibre11.8g